Low Calorie Pork Chop peppers & potatoes
Low Calorie Pork Chop peppers & potatoes

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, low calorie pork chop peppers & potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Baked Pork Chops (a La Hasapa)Delicious Recipes of Gogo. Your daily values may be higher or lower Calories per serving of Lemon Pepper Pork Chop. See how to make a quick-and-easy, oven-baked pork chop recipe.

Low Calorie Pork Chop peppers & potatoes is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Low Calorie Pork Chop peppers & potatoes is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have low calorie pork chop peppers & potatoes using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Low Calorie Pork Chop peppers & potatoes:
  1. Take 4 oz pork chop
  2. Prepare 2 tsp Worchestershire
  3. Prepare 2 tsp EVOO
  4. Prepare 1/4 tsp salt, pepper, sage, parsley, basil
  5. Get 1/2 tsp soy sauce
  6. Make ready 1 medium sweet pepper
  7. Get 1 medium mild Pepper
  8. Make ready 2 tbsp Red/sweet onions
  9. Take 2 small yellow potatoes
  10. Take 1 tsp Dijon mustard
  11. Make ready 1/2 cup low sodium chicken stock
  12. Take 1 tbsp balsamic vinegar

Low Fat Pork Chops, Apricot & Honey Baked Glazed Pork Chops, Creamy Pork Chops in the Instant Pot, etc. Find detailed calories information for Pork Chops including Popular Cooking Variations for Pork Chops and Popular Pork Chop Cuts. Place in a plastic container and refrigerate overnight. Glycemic index ⓘ Gi values are taken from various sources including USDA and NHS.

Steps to make Low Calorie Pork Chop peppers & potatoes:
  1. Combine the Pork Chop, Worchestershire, soy sauce, pepper, sage, pepper in a zip lock bag & move it around until the pork chop is completely covered. Let sit for 5 minutes.
  2. While that is sitting peel & dice the potatoes & start to boil them until soft. Roughly 15-20 minutes. Also dice the peppers & onions.
  3. While the potatoes are cooking heat a nonstick pan with olive oil. Then pour the contents of the zip lock bag into the pan.
  4. Cook the pork chop for 2-3 minutes per side on medium to low heat to lightly brown each side. Then fill pan with the peppers/onions & pour the chicken stock & balsamic vinegar in & cover. Cooking roughly 15-20 more minutes adding a little chicken stock if necessary to avoid burning.
  5. Drain the potatoes. Pour back into the pan & mash with a touch of chicken stock, Dijon, salt, & pepper.
  6. Neatly assemble the potatoes on the plate. Place the pork chop on the potatoes & then top with the peppers/onions mixture & enjoy

Pork chops might not steal the slimming protein spotlight the way chicken does. However, they can be part of a balanced diet (and a welcome break from all that clucky goodness). As long as your opt for a lean cut of the meat, pork chops can be low in fat and sky high in protein. After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

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